Pressure Cooker Split Pea Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8-12
ingredients
- 1 lb dried split peas
- 8 cups water
- 1 ham bone or 1 lb diced ham
- 2 medium onions, chopped small
- 2 large celery ribs, chopped small
- 2 large carrots, peeled and diced
- 4 medium potatoes, peeled and diced
- 1 bay leaf
- 2 beef bouillon cubes
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black peppercorns, crushed
- 1 pinch dried thyme
directions
- In large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
- Once it has come to a boil, remove from heat, cover and let sit for one hour.
- Drain the peas and put peas in pressure cooker along with 6 cups of the water, ham bone (not diced ham), onions, celery, bay leaf, bouillon cubes, 1/2 of the salt, pppercorns and dried thyme.
- Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
- Let cooker release steam naturally.
- If using a pork bone, remove and pull all meat off and add to soup.
- Adjust salt to suit your taste at this point.
- Remove bay leaf.
- Add diced ham, carrots and potatoes.
- Add remainder of the water based on your preferred thickness.
- Replace lid, bring to pressure and time for 10 more minutes.
- Let pressure naturally drop, remove lid and enjoy!
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Reviews
-
I followed this recipe exactly and at 20 minutes the soup was perfect and had excellent flavor. I added the potatoes and carrots and cooked an additional 10 minutes and the soup came out scorched. I was so disappointed as this was my first time using a pressure cooker. I will make again but I will reduce first cooking time by 10 minutes, so total cook time is 20 minutes.
RECIPE SUBMITTED BY
FCR Gal
United States
My screen name is FCR Gal because my husband and I have Flat Coated Retrievers in addition to Gordon Setters and Pulik. My photo and my icon are of one our dogs as a puppy, Kipling.
About my ratings, I don't give anything lower than three stars. The recipes that I give four stars to are ones that I will definitely make again and will share with family and friends. I reserve five star ratings for recipes that are so fantastic that they are received with rave reviews from family and friends. These are recipes that become instant favorites and are made over and over. I appreciate constructive criticism about my recipes and how I can make them better.
I have lived in the South all of my life and have been cooking for as long as I can remember. I started cooking with my mom as a very young girl. I am fortunate to have been surrounded by wonderful Southern cooks all of my life and nothing says comfort food like fried chicken, mashed potatoes and vegetables that have been cooked down to mush! :-)) That is just the Southern way! To me, Southern cooking is very intuitive in that the best cooks don't ever work from a recipe. I try to do that also and almost never make something the same way twice!